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Vegetable, bacon and risoni soup
date:Apr 10, 2014



Ingredients

1 tablespoon olive oil
1 brown onion, finely chopped
125g 97% fat-free bacon, chopped
2 garlic cloves, crushed
2 carrots, peeled, chopped
1 parsnip, peeled, chopped
1 celery stick, chopped
2 small zucchini, chopped
6 cups reduced-salt beef stock
400g can diced roma tomatoes
1/3 cup dried risoni pasta
1/3 cup flat-leaf parsley leaves, roughly chopped

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until

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